8 Spice Veggie Stir fry – Vegetable Masala Subzi. Use up the veggies to make this dry 1 Pot Veggie Stir fry with Indian Spices. Serve with Dal or Curries or make a wrap with a dressing of choice. Add chickpeas or beans to make a meal. Vegan Gluten-free Soy-free Nut-free Recipe
This easy Indian Spiced Veggie stir fry is great to use up all the veggies from the refrigerator or the CSA box. Chop them all to somewhat similar size, roast up the spices, add veggies and cook until done.
I use a 8 spices in this stir fry. Fenugreek, black pepper, cumin, coriander, mustard, turmeric, cayenne and cinnamon. Together these spices make this a fragrant and mouth watering stir fry. These spiced veggies can also be put into a wrap or burrito and served with cilantro mint chutney or vegan ranch or coconut chutney. Or serve with Lentil Dals, or easy curries.
Try it and let me know how it worked out! I made wraps with the veggies with some vegan ranch. So good!
More veggie focused quick meals
- Mushroom Matar Masala
- Roasted Tofu and Cauliflower in Green Masala Sauce
- Bombay Potato and Peas IP
- Aloo Baingan – Potato Eggplant Curry
- Veggies in Coconut Sesame Kolhapuri sauce. GF IP
If you make this easy stir fry, do tag me on Instagram #veganricha and leave me a comment on this post. I love to hear how the recipes turned out!
Thoughtful video above. And in other fascinating news, a dairy company ditches dairy after 90+ years and switches to non dairy plant milks.
8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi
Ingredients
- 1/2 tsp (0.5 tsp) fenugreek seeds powder powder the fenugreek seeds and use
- 1/2 tsp (0.5 tsp) black pepper 1/3 tsp for less heat
- 1/2 tsp (0.5 tsp) each ground cumin ,coriander, turmeric, mustard
- 1/3 to 1/2 tsp cinnamon
- 1/3 to 1/2 tsp cayenne or use some paprika and some cayenne
- 1 tsp oil
- 3 cloves of garlic minced
- 3 cups (321 g) of chopped veggies such as cauliflower carrots, green beans, peppers, zucchini, potatoes, cabbage etc
- 3/4 tsp (0.75 tsp) salt less or more to taste
- 1/3 cup (48.33 g) green peas thawed if frozen
- cilantro and lemon for garnish
Instructions
- Mix the spices and bowl and set aside.
- Heat oil in a skillet over medium heat. Add garlic and cook until golden. Add the spice mix and cook for 30 seconds.
- Add the veggies except peas, salt and toss well to coat. Add a splash of water. Cover and cook for 12 minutes..
- Toss well, add peas and mix in. Taste and adjust salt and heat. Cover and cook for another 5 minutes or until the veggies are tender to preference
- Garnish with cilantro and lemon. Serve with dal and rice/flatbread or make Wraps with hummus or lentil hummus and cooling dressing such as vegan ranch.
Notes
Add 1 to 1.5 cup of chickpeas or beans at step 3 along with the veggies. Double all the spices. 8 Spice Mix: Mix equal quantities( 1 Tbsp) of ground fenugreek, black pepper, cumin, coriander, turmeric, cinnamon and cayenne (or half paprika and half cayenne) and store for spicing up the veggies to make a stir fry or roasted veggies. Add Chickpeas: Add 1 to 1.5 cups cooked chickpeas to the stir fry for filling meal. Double the spices. Instant Pot: Follow Step 1 and 2 in saute mode, add veggies and splash of water and salt. Cook on Manual for 1 minute. Quick Release, fold in the peas, adjust salt. Close the lid and let it sit for 5 minutes before serving. If the veggies are not cooked, ook on saute for a few minutes. Garnish and serve. Nutritional values based on one serving
Nutrition
Sarah | Well and Full says
March 20, 2017 at 8:45 amI love a good vegetable stir fry, especially made with delicious spices! 🙂
Richa says
March 21, 2017 at 11:18 amThanks Sarah. I love spiced up veggies every which way!
Lalita Shastry says
March 23, 2017 at 1:19 pmI love your recipes, thank you! What do you think adding crumbled tofu to this stir fry? I would love add some protein.
Richa says
March 23, 2017 at 1:23 pmSure. that will work. Cooked Chickpeas or other beans would work better texture wise. Double the spice mix as both tofu and chickpeas need more spices that vegetables.
Marilin says
March 25, 2017 at 6:23 amI had a fridge full of random bits of veg that I would never have known how to combine but this was a great and delicious way to throw it all together quickly! I made it all into a wrap with hummus as you suggested and dined like a king. Thank you!
Richa says
March 25, 2017 at 1:57 pmAwesome!
holly roberts says
April 23, 2018 at 11:44 pmGreat combination of spices…If one does wish to make a sauce to bring up the spices even more, mix 2 tablespoons peanut butter, 1/2 cup coconut milk, 1/2 of a fresh squeezed lime (I left lemon out of the recipe entirely) and a tablespoon soy sauce, a dash of crushed red chili peppers whisk it all together and pour it over the vegetables cook for a couple minutes longer and its a great sauce!
Richa says
April 24, 2018 at 10:23 amgreat idea!
Delnora says
March 13, 2019 at 4:26 pmYum! Thanks, Richa! I made this tonight using carrots, green beans, cauliflower, peas, and mushrooms. I used some homemade veggie stock instead of water and instead of oil, so it was oil and overt-fat free. Served with some brown rice and lentils on the side. Delicious healthy, veggie full meal. 🙂
Richa says
March 13, 2019 at 8:07 pmawesome!
Vicki McLain says
January 20, 2020 at 5:08 pmHi Richa – My husband and I live just north of you in Bellingham. We are whole-food plant-based eaters. I can’t even begin to tell you how many of your recipes I have made — from your books and your blog. I cook all of our meals, and your recipes are the absolute best. And I have hundreds of cookbooks! I have never been disappointed with any of your recipes. I have made this particular stir-fry recipe many times. I made up a big batch of the spice mix; I use a variety of vegetables and the chickpeas; I serve it over brown rice with a homemade lemon-tahini sauce and a sauce from Trader Joe’s called Amba – a fermented mango savory sauce. This is one fine dish!! Thank you so much for all of your wonderful recipes; please know that your hard work is so appreciated. If you ever want to come to Bellingham, you are welcome to visit us — and stay for dinner!!
Richa says
January 21, 2020 at 1:51 pmThank you so much for this wonderful note! and the offer! I am so happy to hear that everything you try turns out so well!
Cara says
February 4, 2020 at 5:16 pmI’m making this tonight to go along with the tofu Tikka masala I made from your cookbook! It’s absolutely delicious btw. Could you use frozen mixed vegetable for this dish? Would they need to be thawed first?
Richa says
February 5, 2020 at 5:29 pmAdd them directly, do not need to thaw them.
Melanie Molinari says
July 23, 2020 at 4:38 pmWhat kind of mustard? Whole or ground or dry?
Vegan Richa Support says
July 24, 2020 at 7:54 amDry ground mustard seed, usually easy to find in the spice section. Let me know if you need any further help!